Dissolve both packets of yeast in 1/2 cup warm water with a tablespoon of sugar mixed in. Let stand 5 minutes, or until the yeast starts to bubble. Add the butter mixture, eggs, and 2 cups of flour and beat with a mixer for two minutes, or until mixture becomes smooth. Gradually add enough of the remaining flour to form a soft dough.

Place dough on a lightly floured surface and knead until smooth--approximately 10 minutes. Place dough in a greased bowl and turn the dough so that all sides are greased. Cover and let rise in a warm place for approximately one hour, or until doubled in size.

Mix 1/2 cup of sugar and cinnamon and set aside for later.

After the dough has risen, punch it down and divide it in half. Place one portion on a slightly floured surface and roll it with a rolling pin into a rectangle approximately 10"x 22".

Spread half the butter over the surface of the dough with a spatula and then sprinkle half of the cinnamon and sugar mixture over it, as well.

If you are adding a coin, bean, or figurine as a token in the King Cake, place it on the rolled out dough just before rolling it up so the token is contained in the rolled up dough.

Start on the long side of the dough and roll it like a jelly roll. Place the roll, seam side down, on a greased baking sheet and bring the ends together to form an oval ring. Pinch ends together to seal. Repeat steps with remaining dough.

Cover and let rise for 20 minutes or until they double in size again.

Bake at 375º F. for 15-20 minutes or until golden brown.

When cake is cool, decorate with powdered sugar frosting and sprinkle with bands of colored sugars in purple, yellow and green.